One of the chores that I recently took up is — tada! — going to the palengke (fresh market). I know, I know… I am not very domesticated.
In the past, it was husband who went to the market to buy our weekly supply of fresh meat, fish and veggies. (I’d occasionally tag along.) Then he became too busy with work and too tired to wake up early every Sunday just to do the palengke rounds. So, I pretty much didn’t have any choice. Unless we buy all meat and fish from the supermarket, which if you’re used to palengke-quality fish (most esp.), just don’t measure up.
But yes, I find my new hobby enjoyable, actually. I have my suki fish, chicken and meat stalls. Of course, I buy from the vegetable stall owned by my fellow highlanders. (I’ll remember to take photos with them next time!) Incidentally, I go to Suki Market along Mayon Street in Quezon City. It is a very long drive from where we live, but always worth the trip.
And this is what I found last week at my suki vegetable stall -
Fresh pako (edible fern / fiddlehead fern), Php30 for a small bunch
It was the first time I chanced upon pako. And even if I have never tried them before, I quickly grabbed one of the two remaining bunches as they were going very fast (panic!). Never mind if I didn’t know what to do with them. There’s always Google. And Facebook.
As soon as I got home, I asked on Facebook what to do with them. There were lots of suggestions from friends, so I decided to do the simplest: Pako Salad!
All you need are:
A bunch of pako (leaves and tender parts of the stem)
Salted duck eggs (itlog na maalat, shelled and sliced)
Fresh tomatoes, chopped
Onions, chopped
Vinegar and olive oil of equal parts
Pinch of salt, dash of pepper
Make the vinaigrette: Whisk vinegar, olive oil, salt and pepper briskly together. (I found this vinaigrette too sour. Next time, I’ll remember to add some sugar.)
Toss everything in the vinaigrette. Perfect with fried fish! Someone on Facebook also suggested to add chicharon (pork cracklings). That would have made the salad more delightful – will do it next time!
Pako, or edible fern (also called fiddlehead fern), is a rich source of fiber, iron, Omega 3, and Omega 6. This bunch that I bought came from Cavite, according to my suki.
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I can find this in Hawaii, but not in MD
. It looks so good. I feel hungry.
I have a simple giveaway at my blog. Please come by if you can. Thank you.
That looks good! The pako is not parboiled, or is it? Wala akong nakitang pako dito, but if i see them at the asian store next time we visit, bibili ako and will try to make the salad
Hi there, Gina!! Thank you for stopping by! I didn’t parboil the fern. I’ve even read a few other recipes that washed them in ice-cold water instead para daw may crunch. I hope you’re lucky at the asian store next time!
Thanks for the visit, Kayni! I did come by your craft blog but I couldn’t leave a comment. Take care!
I love pako salad, too.
My husband gets it fresh and cheap from Calamba.
Hi Meikah! I hear nga there’s lots of pako in the south (Laguna, Cavite). How do you make your salad? I find mine too sour. What dressing do you make?
Thanks for the visit!
Chats
Hi Chats, sorry for replying just now.
Actually, I prepare a very simple pako salad. I just throw in the blanched (oftentimes not even blanched) pako and add tomatoes. That’s it! The natural juices of the pako and tomatoes just do the trick. It always turns out good, too.
Hi! I have been looking for pako for quite a long time now.
and since you mentioned that you bought your pako in suki market, may i ask where exactly did you buy it? what was the name of the vegetable stall?
thanks.
Hi Maine – I don’t remember the exact stall number, but it’s between a meat stall and a rice vendor. It’s my suki vegetable stall so I don’t really take note of the stall number. I will do that next time and get back to you. Thanks for the visit!